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Nuvola Super – Caputo Cloud pizza flour
The first Margherita pizza was baked in Naples in 1889. Since then, the city’s pizza bakers have had a strict code on how a good pizza should be baked. The pizza should be round, no larger than 35 cm in diameter, no more than 4 millimetres thick in the middle and with a slightly raised […]
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The first Margherita pizza was baked in Naples in 1889. Since then, the city’s pizza bakers have had a strict code on how a good pizza should be baked.
The pizza should be round, no larger than 35 cm in diameter, no more than 4 millimetres thick in the middle and with a slightly raised edge.
Cloud Pizza – Revolution in Naples
But Vincenzo Capuano is now bringing a breath of fresh air to the pizza tradition in Naples. Capuano is a 4th generation Neapolitan pizza chef. The 30-year-old’s pizza philosophy is revolutionary for a Neapolitan. Vincenzo says he can learn something from every pizza, whether it comes from America, Japan, Rome or Naples.
Vincenzo invented a new, revolutionary pizza, which he named Cloud Pizza. The “signature style” is the extremely airy, extremely high crust.
As this type of pizza cannot be baked with traditional pizza flour, he developed a completely new type of pizza flour together with THE Neapolitan flour mill Caputo.
Nuvola Super Pizza Flour is unique
The flour is made from special soft wheat (Italian: grano tenero, tipo 0) and enriched with sugar. This allows the flour to bind more water. The result? The dough rises better and develops an exceptionally high, airy edge when baked.
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